This dish works well with a mixture of wild or fresh mushrooms and handmade pasta. This is an ideal vegetarian meal, served with a crunchy salad on the side.
250g Portobello mushrooms
250g other mushrooms (oyster or brown)
1 clove garlic, minced
1-2 small dried chillies, seeded and pounded
Salt and pepper to taste
±2t lemon juice
±1/2 cup (125ml) cream
500g pappardelle pasta (recipe follows)
±1/3 cup pecorino/parmesan cheese
±1/3 cup fresh parsley, roughly chopped
- Brush the dirt off the mushroom with a paper towel (do not wash as the mushrooms become water-logged), then slice thinly.
- Heat the oil in a frying pan and add the mushrooms. Fry fast, tossing every now and again, for ±5 minutes.
- Add the garlic and chilli with a pinch of salt and continue to fry for ±5 minutes, or until most of the moisture has evaporated.
- Add the lemon juice and mix well. Then reduce the heat and pour in the cream, heating through, but not allowing it to boil otherwise the cream could separate. Season to taste.
- Cook the pasta until al dente and drain.
- Transfer the pasta to a warmed serving dish, toss in the mushrooms, cheese and parsley (reserving ±1T of parsley and cheese for garnish).
Serve immediately, garnished with the remaining cheese and parsley, and a good twist of freshly ground black pepper.
Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.